Potential Risks of Tebuconazole during Wine Fermentation at the Enantiomer Level Based on Multiomics Analysis

The enantioselectivity and potential risks of tebuconazoleenantiomers(R-tebuconazole and S-tebuconazole)in wine fermentation were investigated in this study using Cabernet Sauvignon grapes. Tebuconazole was mainly degradedduring the alcoholic fermentation stage, and no obvious transformationbetween R-tebuconazole and S-tebuconazolewas observed. Selective degradation between these two enantiomersoccurred, with R-tebuconazole degrading faster than S-tebuconazole. The residual tebuconazole inhibits glucosemetabolism and the unsaturated fatty acid formation in the wine fermentationsystem and inhibits gene expression in the late phase of Saccharomycetales, affecting its cell wall formation.Overall, the findings highlight that R-tebuconazoleexhibited a higher risk than S-tebuconazole in theseprocesses. These insights are potentially exploitable to understandchiral pesticides at the enantiomer level using multiomics technologyin food-processing systems.